Jewish Apple Cake
Jewish Apple Cake
This recipe makes a delicate cake baked in a tube pan, with alternating layers of sliced apples and cake. Cinnamon adds a a bit of sweetness and spice while orange juice gives it a bright flavor.This recipe is by Janet Machulz from Westminster, Maryland and was originally published in The Baltimore Sun.
Prep Time
20
minutes
Cook Time
1.5
hours
Servings
12
Total time: 1 hour, 50 minutes
Ingredients
- 3 to 4 apples, cored, peeled (optional) and thinly sliced (about 30 slices)
- 5 teaspoon cinnamon
- 6 1/2 tablespoons sugar
- 3 cup flour
- 3 teaspoon baking powder
- 4 eggs, lightly beaten
- 2 1/4 cups sugar
- 1/3 cup orange juice
- 1 cup oil
- 2 1/2 teaspoons vanilla
- powdered sugar, for garnish (optional)
Directions
- Step 1: Preheat oven to 350 F. Grease and flour a tube pan.
- Step 2: Toss 30 apple slices (from 3-4 apples) with 5 teaspoons cinnamon and 6 1/2 tablespoons sugar. Set aside.
- Step 3: Sift together 3 cups flour and 3 teaspoons baking powder. Add 4 lightly beaten eggs, 2 1/4 cups sugar, 1/3 cup orange juice, 1 cup oil and 2 1/2 teaspoons vanilla extract. Mix until there are no lumps. Beat for 3-4 minutes until well blended. The batter will be thick.
- Step 4: Pour 1/3 of the batter into the tube pan. Put a third of the sliced apples on top of the batter. Repeat layers, ending with batter on top. Bake for 1 and 1/2 to 1 and 3/4 hours or until tester comes out clean.
- Step 5: Once it cools completely, invert it on a serving plate and dust with powdered sugar if desired.